Bake a batch of dairy-free cupcakes and top with a swirl of rich chocolate frosting for an afternoon vegan treat.
1. Heat the oven to 180C/fan 160C/gas 4 and put 12 cupcake cases in a muffin tin. Pour the soy milk, vanilla, sunflower oil and cider vinegar into a jug and mix well. Leave for a few minutes to thicken.
2. Put the plain flour, cocoa powder, sugar, bicarbonate of soda and salt into a bowl and make a well in the middle. Pour in the soy milk and whisk to make a smooth batter. Divide between the cupcake cases and bake for 15-18 minutes until well risen and cooked through. Leave to cool completely on a wire rack.
3. To make the frosting, whisk the vegan butter in a bowl with an electric whisk until really soft and creamy. Mix together the icing sugar and cocoa powder in a separate bowl. Whilst whisking, gradually add the icing sugar mixture a spoonful at a time, adding more once the last is incorporated. Add the salt and enough soy milk to make a smooth, pipeable icing. Scrape into a piping bag with a star nozzle.
4. If the tops of the cupcakes have peaked, trim with a small serrated knife to make flat surfaces. Pipe the icing onto the top of each of the cupcakes to serve. Keeps for two-three days in an airtight container.